This easy recipe includes crushed tomatoes, bold seasonings, and rich coconut milk for the tastiest (creamiest!) creamy vegan tomato soup - without dairy!
Course Dinner, Main Course, Mains, Vegan
Cuisine American, Italian, Vegan, Vegetarian
Keyword creamy vegan soup, dairy free tomato soup, easy vegan soup, tomato soup no dairy, vegan fall recipes
Add onions and carrot and cook until softened (about 7 minutes).
Add garlic and seasonings, cook until fragrant (about 30 seconds).
Add crushed tomatoes and broth. Bring to boil and reduce to simmer for 30 minutes.
Transfer soup to a blender and blend until smooth. You can also use an immersion blender for this step.
Pour the soup back into the pot and add coconut milk. Stir well. Taste and adjust seasonings if needed.
Serve soup with fresh basil and black pepper if desired.
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Notes
Let leftovers cool completely, transfer to a container with a lid, and keep in the fridge for up to4 days.You can even freeze the creamy vegan tomato soup - if you do it right. When making the recipe, STOP before adding the coconut milk. Then remove the soup from the heat and let totally cool before transferring to a freezer-safe container. Keep in the freezer for up to3 months.When you're ready to enjoy, let the soup thaw overnight in the fridge. Add to a large pot and bring to a gentle simmer, and then add the canned coconut milk. Stir and serve once the soup has warmed throughout.